Dessert · Season 9

Olive Oil Ice Cream with Whisky Roasted Pears and Fennel

Name: Olive Oil Ice Cream with Whisky Roasted Pears and Fennel
Yield: 4
Ingredients: 1 cup milk; 1 cup cream; ¼ cup caster sugar; 2 egg yolks; ¼ cup extra virgin olive oil; 2 Corella pears, cut into wedges; 3 tbsp Scotch whisky; 1 tbsp caster sugar; ½ bulb baby fennel, shaved on mandolin; ½ bulb baby fennel, shaved on a mandolin; 180ml white vinegar; 2 Corella pears, cored and diced; 2 tbsp water; 2 tbsp Scotch whisky; ½ tbsp caster sugar; 1/3 cup Vietnamese mint leaves; 1/3 cup fennel fronds; 375ml oil; 1 tbsp wild rice; crumbled goats cheese

Karlie Verkerk

Contestant · 16 Jul 2017

View full method on 10 Play ↗ Open in The Pass

Serves

Components

Ingredients

Season

Ingredients

Olive Oil Ice Cream

1 cupmilk

1 cupcream

¼ cupcaster sugar

2egg yolks

¼ cupextra virgin olive oil

Whisky Baked Pears

2Corella pears, cut into wedges

3 tbspScotch whisky

1 tbspcaster sugar

Baked Fennel

½bulb baby fennel, shaved on mandolin

Pickled Fennel

½bulb baby fennel, shaved on a mandolin

180mlwhite vinegar

Caramelised Pear Purée

2Corella pears, cored and diced

2 tbspwater

2 tbspScotch whisky

½ tbspcaster sugar

Dehydrated Vietnamese Mint and Fennel Fronds

1/3 cupVietnamese mint leaves

1/3 cupfennel fronds

Puffed Wild Rice

375mloil

1 tbspwild rice

To Serve

crumbled goats cheese

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

RiceMilkCreamFennelPearMintGoats CheeseWhiskyCaster SugarWhite VinegarWaterEgg YolkOilExtra Virgin Olive OilDessert

Recipe by Karlie Verkerk, Season 9. Originally published by Network 10 on 16 Jul 2017.

Original on 10 Play ↗